Pfefferpotthast
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Pfefferpotthast
Total Time: 2 hours - Preparation: 20 minutes - Difficulty: Simple
Nutritional value: 4/10
How to make Pfefferpotthast?
Ingredients
Make sure to use the correct amounts when preparing the food.
Servings (default: 4)
- 1 kg of onions
- 3 tbsp lard
- 1 kg beef goulash
- pepper
- salt
- 1 teaspoon peppercorns
- 5 allspice grains
- 5 juniper berries
- 2 bay leaves
- 2 cloves
- 500 ml beef stock
- 1 lemon
- 3 tbsp breadcrumbs
- 2 tbsp capers
Preparation
Step 1
Peel the onions and cut into rings. Heat the lard in a large saucepan or roaster and sear the meat on all sides. Add the onions and fry until translucent. Season with pepper and salt and cook for a few minutes.
Step 2
Add the spices and deglaze with the stock. Wash the lemon and cut half of it into slices and add them to the meat. Cover the saucepan and let everything simmer on a low heat for 90 minutes.
Step 3
Remove the bay leaves, lemon wedges, peppercorns, allspice grains and juniper berries and bind the stock with the breadcrumbs. Stir in capers. Squeeze the other half of the lemon. Season the Pfefferpotthast with lemon juice, pepper and salt.
Nutritional values per serving
|
Daily
nutrient percentage |
||
|
Energy |
579 kcal |
26% |
|
Protein |
29.4 g |
53% |
|
Fat |
37.3 g |
50% |
|
Carbohydrates |
34 g |
11% |
|
Vitamin A |
498 μg |
62% |
|
Vitamin C |
60.2 mg |
60% |
|
Calcium |
114 mg |
11% |
|
Magnesium |
72 mg |
19% |